How to cook dry-cured sausage at home

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Chicken breast pastrami tastes like kebab, but tender and soft. The history of the appearance of dishes and their names, cooking options, popularity in different countries of the world, beneficial and harmful properties of dishes and ingredients. Detailed classic and original recipes with photos at home: composition and quantity of ingredients, step-by-step cooking process, what can be added and how it will affect the taste of the dish, how to serve, how to decorate. Useful tips, tricks, life hacks, secrets of cooking and selecting ingredients.

Dry-cured sausage has been prepared all over the world for more than 5 centuries. Its natural composition and excellent taste make it popular in different countries. Fragrant Italian salami, spicy Turkish sujuk, spicy salchichon from Spain - the national cuisine of each country has its own sausage recipe. You can try it in a restaurant, buy it at a butcher shop, or cook it at home. Dried sausage is not only tasty, but also healthy for the body.

Due to the fact that no heat treatment occurs during sausage ripening, the vitamin and mineral composition is preserved. Depending on the variety, the sausage is dried for 14 to 120 days. The delicacy is rich in protein, B vitamins, PP, and also contains large quantities of potassium, magnesium, iron and iodine.

Simple recipe

The simplest recipe for delicious dry-cured sausage, which even a novice cook can handle. A prerequisite for cooking is fresh, chilled meat of the highest quality. The set of spices in the recipe is basic. The finished sausage has a pleasant aroma, rich meat taste and a beautiful cut pattern.

Composition of ingredients

To prepare homemade dried sausage, you will need the following set of products:

• Beef – 500 g.
• Pork belly – 1500 g. The brisket must be at least 2 cm thick, the percentage of meat fibers on the piece should not exceed 25%.
• Coarse table salt – 40 g.
• Coarse black pepper - 6 g.
• Cognac –70 ml.
• Collagen casing for dry-cured sausages or peeled pork casing. One loaf of sausage takes approximately 60-70 cm.

Step-by-step cooking process

Homemade dry-cured sausage, the recipe for which includes a minimum of ingredients, is easy to prepare. The most difficult thing in this process is waiting.

Prepare the dish in the following way:

• The beef must be thoroughly cleaned of films and fatty layers, rinsed with cold water and dried with a paper towel. Then you need to cut the meat into small pieces and pass through a meat grinder using a large 5 mm grid.
• The films and skin should be removed from a piece of pork belly, cut into thin strips and combined with the prepared beef.
• Next, you need to evenly sprinkle the prepared minced meat with coarse salt and ground pepper, then thoroughly knead the minced meat with your hands for 5 minutes.
• Then you need to pour cognac into the meat and continue kneading for about another 10-15 minutes. This process affects the density and uniformity of the finished meat product, so there is no need to rush.
• The finished minced meat should be covered with cling film and placed in the refrigerator for 2 days.
• After standing, the minced meat needs to be mixed again and started forming loaves.
• The casing must be soaked in salted boiled water for 30-40 minutes.
• The prepared womb should be filled with the mass using a meat grinder and a sausage attachment. When using a collagen shell, you can form a loaf with your hands, without additional devices.
• The edges of the resulting sausage loaves need to be tightly tied with twine and dried on a ventilated balcony or in the refrigerator, tied to a wire rack, for 30-35 days.

What can I add?

The basic recipe can be varied by replacing or adding some ingredients:

• Instead of beef, you can use pork in the same volume, or take the full volume of brisket from the rib section, in which case the finished sausage will be fattier and more tender.
• Spices will help make the taste of the delicacy brighter. A combination of coriander, cumin and nutmeg goes well with this sausage. For 1 kg of minced meat, 0.5 tsp is enough. each spice.

• The taste of sausage prepared according to this recipe is lightly salted. If you like a saltier product, you should add another 10 g of salt to the indicated volume of mass.

How to serve a dish

Traditionally, dry-cured sausage is cut into thin slices at an angle. You can serve it as slices or canapés and tapas. The delicate taste of dried meat is especially well complemented by fresh tomatoes and bell peppers. Dry red wine goes well with the dish.

Raw smoked chicken breast recipe

Carpaccio is a very popular dish in Italian cuisine. It was originally prepared from beef, but it turns out just as good from chicken.

Raw smoked chicken breast (Carpaccio)

Ingredients:

• chicken fillet or breast – 1 kg;
• table salt – 12 g;
• nitrite salt – 12 g;
• spices – ground black pepper, paprika, ground white pepper – to taste.

Remove the skin from the chicken fillet, wash it, clean it of films and fat, and trim it.

Prepare the pickling mixture. For raw smoked breast, mix spices with table salt and nitrite salt, in accordance with the recipe. The poultry is breaded with this mixture, placed, lightly pressing, in a dish made of non-oxidizing material, pressure is placed on top and left for 24-72 hours. Periodically (at least once a day) semi-finished products are turned over.

Chicken breast pin

At the end of salting, the pieces are washed in cold water and placed on napkins to remove moisture. They make a puncture with a needle and thread it through. Tie a loop and hang it in the air to remove excess moisture and dry the crust for 2 hours. You can turn on the fan.

Semi-finished products for raw smoked breast are transferred to an electric dryer and dried for 5-6 hours at a temperature of 40-45 °C. During this time, the chicken loses a lot of moisture and becomes dense.

Smoke the breast in a smokehouse with a smoke generator using a cold method, maintaining the smoke temperature at 27 °C for 6 hours.

Smoked breast

Can be smoked semi-hot at a smoke temperature of 60 °C for 1.5-2 hours.

After smoking, the meat is kept in air for 2-3 hours, cut across the grain into very thin slices.

It turns out to be a very tasty and satisfying dish.

Highest grade with nitrite salt according to GOST

The recipe for many types of sausages contains nitrite salt along with regular table salt. Added in small quantities, it acts as a kind of antiseptic, which is especially important in the preparation of dry-cured delicacies. Thanks to nitrite salt, the finished sausage has a dense, uniform structure and an appetizing color.

Composition of ingredients

To prepare 3 kg of delicious dried sausage according to GOST, you will need a kitchen scale and the following set of ingredients:

• Premium beef meat – 1500 g.
• Lean pork - 850 g. Use tenderloin, shoulder or sirloin.
• Back fat – 1000 g.
• Coarse table salt – 100 g.
• Nitrite salt – 83 g. The weight of nitrite salt should be approximately 2.5% of the total weight of meat ingredients.
• Granulated sugar – 7 g.
• Ground black pepper – 4 g.
• Ground cardamom – 2 g.
• Natural or collagen casing for 5-6 loaves of 38-40 caliber sausage.

Step-by-step cooking process

• Beef, pork and lard must be ground using a meat grinder with a coarse grid of 4-6 mm.

• Next, add all the dry ingredients to the prepared minced meat and knead it well with your hands. Kneading should continue for about 10-15 minutes. Within 5 minutes, “threads” will begin to appear in the meat mass. This is the result of the interaction of nitrite salt with protein.
• After these manipulations, the mass needs to be covered with film and put in the refrigerator for 12 hours.
• After the required time has passed, chilled minced meat should be tightly stuffed into the sausage casing, the loaves should be tied with twine and hung to dry at a temperature of 4-6 degrees. Sausage is dried with nitrite salt according to GOST for 35-60 days. The ripening period of the product is determined by the weight: the sausage is ready when its weight is 60-70% of the mass of raw minced meat.

How to serve a dish

Sausage prepared in this way is served as an independent snack, or as part of salads made from herbs and fresh vegetables. Thin slices of dried baguette with young cheese and dried sausage look interesting and festive. But this product is completely unsuitable for creating classic sandwiches.

Vegetable fat and animal protein

One brand of sausage contained vegetable fat and one brand contained animal protein.

“Classical GOST recipes for raw smoked sausages do not provide for such “additives,” comments Anastasia Semenova

. – In addition, the manufacturing technology of these sausages does not require such components. On average, 1.3 kg of meat and bacon are used to make a kilogram of raw smoked sausage. Naturally, such a product cannot be cheap. And if the terms of supply of sausages provide for a limitation in the price of the product, then the manufacturer has to look for replacements that will allow them to “fit into the price niche.”

Quick jerky chicken sausage

Homemade dry-cured sausage (recipe suitable for diet) made from chicken takes 14 days to mature. During this time, the bird will turn out to be a tasty and tender delicacy.

List of ingredients

This recipe for dried sausage is popular due to its ease of execution and affordable ingredients:

• Chicken breast fillet – 1500 g.
• Table salt – 30 g.
• Ground black pepper – 4-5 g.
• Granulated garlic – 10 g.
• Ground coriander – 5-7 g.
• Natural shell – 1.5 m.

Dried sausage.
Recipe with chicken meat. Recipe below.

Step-by-step cooking process

Poultry meat does not require prior salting, so the process of preparing sausage (excluding drying) takes no more than 1 hour:

• The fillet must be rinsed with cool water, thoroughly cleaned of films and veins, if any, and dried with paper towels.
• Next, cut the pieces into thin slices. You can simply pass the fillet through a meat grinder and work with minced meat, but in this case the sausage will lose its beautiful cut pattern.
• Add salt and spices to the prepared meat, then mix the mass well until smooth. The duration of kneading the minced meat is approximately 10 minutes.
• The casing should be divided into 3 parts and filled tightly with chicken mass, securing the ends of the sausages well.
• The formed loaves must be kept under pressure in the refrigerator for 2 days. After this, it is required to dry in limbo for 14 days.

How to serve a dish

Sausage made from chicken fillet is good as an independent dish and in addition to light white wine. The product is served to the table in the form of thin slices with slices of sun-dried tomatoes. Due to its low calorie content (280 kcal per 100 g), this sausage can be included in dietary salads and snacks.

How to cook raw smoked sausage

In order to prepare high-quality raw smoked sausage at home, you need to prepare in advance all the ingredients that may be required. You should choose only high-quality products, because otherwise, smoked meats may turn out completely different from what you expect.

Required Ingredients

Particular attention should be paid to the choice of meat.

It must be of high quality and always fresh. It is undesirable to use frozen raw materials, because they do not have such good characteristics as required for preparing an expensive delicacy. If the meat has been frozen more than once, then you should completely discard such raw materials, because raw smoked sausage will turn out dry and tasteless.

Preparation of minced meat

First you need to prepare the minced meat for future delicacies. To do this, fresh meat is cut into small pieces and passed through a meat grinder with a large attachment. Separately, lard or bacon is cut into small cubes. The ingredients are mixed together, spices, salt, ground black pepper and spices are added to taste. The finished minced meat is sent to the refrigerator for several hours so that the meat has time to be well saturated with salt and spices. Only after this can you proceed directly to making sausage.

Sausage making

When the minced meat is completely ready, put a special attachment on the meat grinder. You need to carefully pull the cleaned and soaked pork intestine onto it. One end of it is tied with a thick thread. Then the minced meat is passed through the meat grinder again to tightly fill the intestines. When the sausage is ready, its second end must also be carefully removed from the nozzle and tied with thread. After this, the finished semi-finished products are hung in the fresh air to dry a little. Only after this can you begin the smoking process.

Smoking

It is necessary to smoke sausage for at least five days at a temperature not exceeding 18 degrees.
If there is no smoking chamber, then the semi-finished products are hung in a well-ventilated room where the air temperature is 30-40 degrees. Thus, it will take an average of a month to prepare raw smoked sausage, so it is advisable to prepare quite a lot of products at a time so that it lasts for a long time. Choosing wood chips

In order to prepare delicious raw smoked sausage at home, you need to choose the right wood chips. Experts recommend choosing alder chips in this situation. You can also add some juniper sprigs at the very end of smoking. Due to this, the finished delicacies will have a richer aroma and taste.

Coniferous wood chips should not be used for smoking at home. Such wood contains a huge amount of resin, which will negatively affect not only the appearance of the finished raw smoked sausage, but also its taste characteristics.

Time and temperature

The duration of smoking will depend on the recipe, the selected raw materials and the size of the sausage rings. The minimum preparation time is 5 days. The smoking temperature can range from 18 to 27 degrees, but not higher. If the smoke temperature is too high, it will completely ruin the delicacy. In this regard, the temperature must be constantly monitored.

Dry-cured beef sausages

Homemade dry-cured sausage (the recipe is suitable for further smoking) in the form of thin beef whips is suitable for those who are just starting to cook sausages at home.

He is so simple that he can be called lazy.

List of ingredients

Products for quick preparation of homemade delicacy:

• Fatty beef (ribs are ideal) – 2 kg. Lean beef whips will be too dry and tough. When using the lean part, you need to use 30% lard for 70% of the meat.
• Mixture of spices for drying (juniper and coriander must be present in the mix) – 12 g.
• Nitrite salt – 50 gr.
• Lamb casing or collagen casing for sausages – 7-8 m.

Step-by-step cooking process

Having prepared all the necessary ingredients, you can begin the process of creating whips.

Preparation takes place in several stages:

• Chilled raw meat of the highest quality must be ground using a meat grinder. A 5-6 mm grid should be used.
• Next, you need to pour the dry ingredients into the minced meat and knead it well.
• The washed casing or casing should be stuffed with minced meat using a sausage gun or a special attachment for a meat grinder.
• The edges of the casing need to be tied well with culinary thread, and then formed into 15-20 cm long sausages, twisting the product several times in the right places.
• The sausages must be placed in a container, covered with film and left at room temperature for a day for subsequent fermentation. This process produces a uniform color in the finished product.

• The next day, the sausages should be hung to dry. The ripening time of the whips is only 6 days, after which they are completely ready for use.

How to serve a dish

The whips are served on flat wooden plates, garnished with sprigs of rosemary and thyme. Unlike other varieties of dry-cured sausage, they are not cut. The most popular drink that emphasizes the taste of thin sausages is dark beer of the Ale and Porter varieties.

How to choose the right breasts

You can buy ready-made chicken breasts or choose a chicken and cut it into pieces. There is also pure chicken fillet on sale.

In any case, to prepare raw smoked chicken breast at home, the product must be either fresh or chilled. The freshness of chicken meat is determined by appearance and smell. The surface must be clean, dry and not sticky. White color. The muscles are well developed and dense. The smell is that of fresh chicken meat.

Fresh chicken breast

Important! Do not buy discounted products, most often they are past their expiration date. Do not take meat of questionable freshness - with a sticky surface, a sour putrid smell, with gray skin, with yellow fat.

Turkish sujuk with herbs and spices

Dry-cured sausage of an unusual shape with a sharp and spicy taste is not like other meat delicacies that are prepared at home. Sujuk is loved by gourmets all over the world, and its recipe was invented by nomadic Turkic peoples in order to preserve meat.

List of ingredients

Traditional sausage made from horse meat or lamb requires special conditions.

Therefore, the following products are most often used to prepare sudjuk at home:

• Beef - 1 kg.
• Thyme (thyme) – 1 tsp.
• Ground black pepper – 2 full tsp.
• Ground paprika – 2 tsp.
• Table salt – 1.5 tbsp. l.
• Coriander beans – 1 tsp.
• Cumin – 0.5 tsp.
• Sausage casing – approximately 1 m.

Step-by-step cooking process

Preparing a delicacy according to this recipe is a rather labor-intensive process, but the result will justify all the efforts:

• The beef should be washed and cut into pieces of 150-200 g.

• The meat must be well rubbed with salt on all sides and placed in a non-metallic bowl. You need to put pressure on top and put it in the refrigerator for 2 days.
• Next, you need to add all the spices specified in the recipe to the meat, mix well and pass the pieces through a meat grinder. The minced meat should be left in a warm place for 5 hours to mature.
• The sausage casing needs to be cut into 50 cm pieces.
• Then you need to fill the shell with minced meat as tightly as possible, avoiding the formation of voids. After stuffing, the loaves need to be tightened with kitchen thread or twine and pierced with a needle on both sides.
• Sujuk needs to be dried for 20 days in a cool room, avoiding direct sunlight.
• Before the 10th day of drying, you need to roll the loaves with a rolling pin to give them a flat shape.

How to serve a dish

Sujuk is the toughest dry-cured delicacy. It is usually served as a very thin, almost transparent slice with rings of juicy pickled onions. Tart red wines will be a harmonious complement to such sausage.

Storage rules and useful tips

• Homemade sausages should be stored in the refrigerator, first wrapped in parchment paper or foil. They can also be placed in a special container;
• It is not advisable to wrap sausage in plastic bags. As the humidity inside the bag increases, the shelf life of the product will be short;
• Salts should be used in moderation. An under-salted product will not be tasty, but you shouldn’t over-salt it either. It is best to put 50-60 grams of salt per 1 kilogram of meat;
• Instead of intestines, you can use cling film, material, parchment paper, and artificial casings;
• It is not advisable to use meat from old animals. After cooking, the sausage will be tough and difficult to chew. For sausages you need to use young and tender meat.

Dry-cured sausages made at home will be truly excellent and without a single preservative. This delicacy will turn out much better than the one sold in many stores.

After all, only real high-quality meat and spices are used to prepare it. The main thing is to prepare correctly and follow all recommendations.

Pork finocchiona

Pork shoulder finocchiona is an Italian dry-cured sausage with a rich fennel flavor. Hence the name - “finocchio” means fennel in Italian. According to legend, the recipe for the delicacy was created by a chef specifically to serve with failed red wine, which no one wanted to buy.

Wine with the addition of finocchione became a success, and the sausage itself is still prepared to this day.

List of ingredients

Homemade dry-cured sausage (recipe for lean pork) will have exactly the same taste as the famous finocchiona, only if the ingredients are strictly observed.

To prepare 650 g of finished sausage you will need:

Step-by-step preparation

The process of preparing a delicious Italian delicacy with an interesting history takes place in several steps:

• Raw meat of the highest grade must be washed, dried and kept in the freezer for 30 minutes to avoid smearing the pattern of the finished sausage.
• The frozen shoulder blade should be cut into small pieces and passed through a meat grinder with a 5-8 mm grid.
• Next, you need to add a mixture of table and nitrite salt, starting cultures and a set of spices to the minced meat. The mixture needs to be mixed well to distribute the seasonings evenly.
• The polymer shell needs to be soaked in warm water for about 2-3 minutes, then stuffed with prepared minced meat in any convenient way.

• The resulting sausage loaves must be tightly tied at the edges with cotton twine, after removing all air bubbles.
• The prepared sausage should be placed in a bag and left at room temperature for exactly 36 hours. This action is necessary to ensure the proper functioning of the starter cultures, which are responsible for the dense consistency of the product, its color and milky aroma. If the holding time in heat is increased, the sausage will crumble.
• Next, you need to put the future finocchiona in the refrigerator for 6 weeks. After this, the aromatic Italian sausage is ready.

How to serve a dish

Exquisite dry-cured sausage of the Finocchiona variety is served cut into thin beveled slices. The bright taste of the meat appetizer is complemented by freshly baked homemade bread and cool red wine.

As a decoration, the slices placed on a flat plate are sprinkled with fennel seeds and freshly ground pepper.

What you will need

To make the process of making dry-cured sausage easy and the final product to be completely safe for health, you need to have the following on hand:

1. Quality meat. Homemade dry-cured sausage is made from almost any meat. For example, from beef, pork, chicken, horse meat, etc. However, you must be completely confident in the quality of the meat you will use. Buy it only from trusted people and in trusted places. Otherwise, there is a high risk of spoiling the sausage by allowing pathogenic microflora to enter it.
2. Starter cultures. These are useful microorganisms, with the help of which not only the overall ripening time of the sausage is reduced and its taste is improved, but also the risk of the proliferation of putrefactive bacteria and other undesirable microorganisms in the product is significantly reduced. Starter cultures are easy to purchase in specialized stores. But, if you just can’t get them, you can do without them, replacing them with regular cognac.
3. Nitrite salt. This is a special composition that protects the sausage product from the dangerous bacteria that causes botulism. Sodium nitrite contained in such salt is quite dangerous for the body in large quantities, so it is recommended to strictly follow the dosage and not use nitrite salt for preparing other dishes.
4. Cognac. If you are not using starter cultures and nitrite salt, add cognac to your sausage. It will give the dish a piquant taste, reduce drying time and protect the product from the proliferation of pathogenic bacteria.
5. Spices. Without seasoning, the taste of the sausage will seem too bland and not particularly interesting. You can choose your own set of spices, strictly according to your taste, or you can follow the recipe or even buy a ready-made set of seasonings for making dry-cured sausages.
6. Intestines for stuffing sausages. To prevent your sausage from falling apart when drying, you need to place it in something. Natural pork or beef intestines are best suited for this. If you can’t find them on sale, you can get by with simple gauze.

In addition, you will need to find a cool, ventilated drying area and have a meat grinder with a sausage attachment.

Sausage "Tourist" premium grade GOST

Delicious dry-cured sausage based on the book by A.G. Konnikova “Sausages and smoked meats” using GOST 1938. The production recipe is adapted for home cooking.

List of ingredients

Dried sausage of this variety can be prepared in your kitchen from the following products:

• Beef meat without fat from adult bulls – 2 kg.
• Lean pork from animals 1-2 years old – 1 kg.
• Pork belly of a dense structure with a meat layer content of 25% - 2 kg.
• Table salt – 150 g.
• Granulated sugar – 10 g.
• Ground black pepper – 5 g.
• Cumin – 5 g.
• Fresh grated garlic – 3 g.
• Casing – wide and medium pork casings.

Step-by-step preparation

Preparation of Tourist dry-cured sausage includes the stages of processing, grinding, molding, settling and drying:

• Meat and brisket must be cut into large pieces and salted, using the entire amount of salt and sugar indicated in the recipe. Leave the pieces for 5 days at a temperature of 3 - 4 degrees.
• Salted meat must be ground in a meat grinder with a fine mesh.
• The brisket should be cut into small cubes.

• The minced meat needs to be mixed well with the spices and only then add the brisket cubes.
• The mixed minced meat must be placed tightly in a bowl, covered with film and kept in the refrigerator for another 24 hours.
• The prepared minced meat should be tightly stuffed into the shell, expelling all the air, and the loaves should be tied tightly around the edges.
• After stuffing, the sausage is dried at a temperature of 12-15 degrees for 25-30 days.

How to serve a dish

Tourist dry-cured sausage is suitable for making sandwiches with vegetables and lettuce. As an independent snack, it is served in the form of not too thin slices at right angles. Madeira is the best drink to go with this sausage.

To achieve a good result in preparing dry-cured sausage according to any recipe, you must adhere to the following rules:

• When choosing raw materials, you should ensure their freshness and quality. Only the highest quality meat can produce dried sausage.
• For proper and uniform drying of sausage, you should strive for an air humidity of 75% and a temperature of +12 - +15 degrees. The best conditions without additional equipment are in spring and autumn.
• The white coating that often forms on sausage loaves during the drying process is mistaken for mold. This is the creatine protein that appears on the surface of the sausage, and you should not be afraid of it.
• If you have no experience in drying, it is recommended to use a polymer permeable casing for filling. It allows you to properly cook sausage even in the refrigerator.

• Dry-cured sausage prepared at home loses 25-30% of the original weight of raw materials indicated in the recipes.

Feeding features

Serve as a cold appetizer, sprinkled with grated Parmesan cheese. Garnish the dish with cherry tomatoes and arugula. Drizzle with olive oil and lemon juice before use.

Chicken carpaccio with cheese and tomatoes

Store raw smoked products at a temperature of 4-7 °C for 72 hours.

Raw smoked chicken breast is used in Mexican, Thai, Chinese, and European cuisines. Take, for example, the Mexican burrito, in which tortillas are stuffed with sliced ​​smoked chicken breasts and vegetables.

Traditional homemade dry-cured pork sausage

At home, traditional dry-cured pork sausage can be prepared with the following ingredients:

• Pork neck – 3 kg;
• Garlic - 5 heads;
• Marjoram – 1 tsp;
• Medical alcohol - 3 tbsp. l.;
• Salt – 3 tbsp. l.;
• Pork small intestine – 1 pc.;
• Pork lard – 750 g;
• Ground hot red and black pepper - to taste.

Step-by-step preparation:

1. Initially, the pork neck and lard are cut into pieces of approximately 1*1 cm. You can twist the pork neck and lard through a meat grinder. This will make the sausage more juicy.
2. The garlic is peeled, washed and passed through a meat grinder. Mixed with chopped meat (or minced meat).
3. Salt is added to the resulting meat-garlic mixture. For 1 kg of meat put 1 tbsp. l. salt. It is necessary to maintain the proportions, because too much or too little salt will spoil the dish during the drying process.
4. Then add black and red ground pepper to taste and stir well to evenly distribute the spices.
5. Marjoram and medical alcohol are added.
6. The small intestine is cleaned and washed under running water. Be sure to check the intestine for holes or damage. A gut, even with small holes, cannot be used. After washing, the intestine is cut into pieces of 50-55 cm.
7. A special attachment is put on the meat grinder, onto which you will need to place the washed small intestine. The end of the intestine is tied with thread.
8. Carefully stuff the intestine by slowly turning the meat grinder handle. To prevent it from bursting, you need to hold the intestine with your hand, distributing the meat mass evenly over it.
9. The stuffed sausages are pierced with a wooden skewer to prevent rupture of the intestine and to allow air to pass through.
10. Each sausage is wrapped in a bandage pre-soaked in saline solution and hung to dry. For 200 g of water you will need 3 tsp. table salt. For drying, choose a bright room with moderate humidity. The optimal room temperature should vary from +10 to +15 degrees. It is very important that there is access to fresh air into the room, but not a draft.
11. After three days, the sausages are removed and slightly rolled out using a rolling pin. The bandages are removed and the products are hung again to dry for about 14–16 days.
12. After cooking, the sausage is stored in the refrigerator.
13. In traditional Belarusian cuisine, pork for dry-cured sausage is cut exclusively by hand by cutting the meat initially lengthwise into equal strips, and then crosswise to obtain uniform pieces.

The main feature of the dish is the addition of alcohol, which prevents the sausage from spoiling during the drying process.

Instead of medical alcohol, you can use cognac. This way the dish will acquire a beautiful color and incredible aroma.

Mixed dry-cured sausage

Mixed dry-cured sausage is a classic recipe for this meat product, which is loved by most residents of our country. Mixed sausage is made from several types of meat, mainly beef and pork.

To prepare, you will need pork neck (600 g), beef (600 g), peritoneum (600 g), cognac (60 g), salt (60 g), sugar (40 g) and a pinch of black pepper.

Initially, the meat is washed and cut into layers. Then it is sprinkled with half the spices, filled with cognac, packed in a container and sent to the refrigerator for 2 days. We do the same with lard and peritoneum, but without adding alcohol.

All ingredients are taken out of the refrigerator and ground in a meat grinder. The calves begin with the meat mass and are hung to dry for 20–23 days.